Danish Pastry Recipe
Would you like to try a special Danish Pastry recipe? Make the Canadian Danish Pastry as a Dessert and it will make your guests come back at your door step. Mark this Danish Pastry, or else you will later regret bookmarking this recipe.
Ingredients
1 1/2 pkgs. (1 1/2 tablespoons) active dry yeast
1/2 cup warm water
1/2 cup milk, scalded and cooled to lukewarm
2 eggs, beaten
1/4 cup sugar
1/2 teaspoon salt
4 cups all purpose flour
1 1/3 cups firm butter
1/3 cup all-purpose flour
Vanilla Cream Filling,
Almond Paste Filling
Directions
Soften yeast in the warm water in a large bowl.
Stir the milk, eggs, sugar, and salt into the yeast.
Add the 4 cups flour in fourths, beating until batter is smooth after each addition.
Using a pastry blender, cut butter into the V3 cup flour until mixture is well blended; set aside.
Turn dough onto a lightly floured surface; roll into a 14-inch square.
Spread butter-flour mixture evenly over half of dough, leaving a 2 inch border.
Fold dough in half and roll about 1/4 inch thick.
Fold in thirds and roll out; repeat this procedure 3 times.
Wrap in moisture vaporproof material and refrigerate for 30 minutes.
Meanwhile, prepare desired filling.
Remove dough from refrigerator; working quickly, roll out dough into a 20-inch square.
Shape as desired (see Shapes, below).
Place on ungreased baking sheets and let rise in a warm place about 15 minutes.
Brush plain tops with beaten egg.
Bake at 450°F 6 to 10 minutes, or until golden brown.
Immediately remove from baking sheets to wire racks.
Stir the milk, eggs, sugar, and salt into the yeast.
Add the 4 cups flour in fourths, beating until batter is smooth after each addition.
Using a pastry blender, cut butter into the V3 cup flour until mixture is well blended; set aside.
Turn dough onto a lightly floured surface; roll into a 14-inch square.
Spread butter-flour mixture evenly over half of dough, leaving a 2 inch border.
Fold dough in half and roll about 1/4 inch thick.
Fold in thirds and roll out; repeat this procedure 3 times.
Wrap in moisture vaporproof material and refrigerate for 30 minutes.
Meanwhile, prepare desired filling.
Remove dough from refrigerator; working quickly, roll out dough into a 20-inch square.
Shape as desired (see Shapes, below).
Place on ungreased baking sheets and let rise in a warm place about 15 minutes.
Brush plain tops with beaten egg.
Bake at 450°F 6 to 10 minutes, or until golden brown.
Immediately remove from baking sheets to wire racks.
